Add 2 cups of the reserved cooking water and the pasta to the skillet. Reserve about 2¼ cups of the cooking water, then drain the pasta. Stir in 1 tablespoon salt and 12 ounces of spaghetti cook for 5 minutes, before the pasta is al dente. In a large pot, bring 2 quarts water to a boil.
Use a fork to mash it to a coarse paste set aside. Remove from the heat, then transfer only the garlic to a small bowl. Cook, stirring occasionally until the garlic is golden brown, about 5 minutes. In a 12-inch skillet over medium, combine ⅓ cup extra-virgin olive oil, 1 heaping spoonful of Chili Bomba and 8 medium garlic cloves (smashed and peeled). Try it in our Spaghetti with Garlic, Olive Oil and Chilies: It’s ideal for dolloping atop pizza like our classic Three-Cheese Pizza, stirring into pastas, brightening up braised or grilled meat dishes like our Tuscan Beef and Black Pepper Stew (Peposo alla Fornacina) or smearing on a sandwich. A dollop or two in pasta or pizza sauce provides the perfect kick.” While it has some heat (from the Calabrian peppers) it also brings the flavor.” “This thing is great! I've already used it to spice up my vegan tomato sauce an additional five notches. Spicy but with great flavor as well it is “da Bomba!!” “This chili paste/sauce is awesome! 2nd jar I have ordered. The opening pop of slightly vinegary Calabrian chili flavor is perfectly seasoned, but the following fade into garlic is what makes this feel appropriate for any-and every-savory dish.ĭon’t take our word for it-see what Milk Street customers have to say:
The juicy pulpiness of the peppers combined with the richness of sunflower seed oil is both pleasantly textural and somehow creamy and silky. Where most chili condiments have a one-note chili flavor, Che Fico’s features the fruity Calabrian chili at the forefront but also adds nuance with bright Fresno chilies, savory roasted garlic and tangy vinegar. This Calabrian chili paste is incredible, with a pleasant texture and layers of complexity that set it apart from others we’ve tasted. “While there are no limitations for bomba, some of our favorite applications are eggs, pasta, toast, soups, vegetables and, of course, pizza.” “The condiment was so popular with guests that we ended up selling it separately on the menu and ultimately in larger-format jars,” Nayfeld says. The kitchen is helmed by Eleven Madison Park alum David Nayfeld, and the restaurant’s chili bomba is a popular addition to his pizzas. In fact, the news anchor even has an eponymous pizza at the restaurant. This bold and spicy condiment comes by way of Che Fico-a buzzy rustic Italian spot in San Francisco that’s served the likes of Gwyneth Paltrow and Anderson Cooper. Add an Extra Punch to Pizza, Pasta, Vegetables, Eggs and More with This Calabrian Chili Bomba From the iconic San Francisco Italian eatery Che Fico, a bold, spicy chili condiment that can be served with almost anything.
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